Ingredients:

  • 600g Chicken Breast, sliced thinly against the grain
  • 1 tbsp Light Soy Sauce (for marinade)
  • 1 tsp Cornflour (Cornstarch) (for marinade)
  • ½ tsp Ground White Pepper
  • 1 tsp Sesame Oil (Toasted)
  • 3 tbsp Light Soy Sauce (for sauce)
  • 2 tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 tbsp Rice Vinegar
  • 1 tsp Brown Sugar or Honey
  • 60 ml Chicken Stock (low sodium)
  • 1 tsp Cornflour (Cornstarch) (for sauce)
  • 3 tbsp Cooking Oil (Groundnut, Peanut, or Canola)
  • 1 tbsp (15g) Fresh Ginger, minced
  • 3 cloves (15g) Garlic, minced
  • ½ medium Brown Onion (100g), thinly sliced
  • 1 large Carrot (120g), cut into thin matchsticks (julienned)
  • ½ medium Green Cabbage (500g), sliced into 1cm ribbons
  • 2 Spring Onions (Scallions), sliced for garnish

Instructions:

  1. Marinate the Chicken: Combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornflour, white pepper, and sesame oil. Mix well and set aside for at least 10 minutes to velvet the chicken.
  2. Prepare the Sauce: Whisk together all sauce ingredients (remaining soy sauce, oyster sauce, rice vinegar, sugar, chicken stock, and the remaining 1 tsp cornflour) in a small bowl until the cornflour is fully dissolved. Set aside.
  3. Prep Vegetables: Ensure all vegetables (cabbage, carrot, onion, garlic, ginger) are chopped and laid out near the hob. Stir-frying is fast, so 'mise en place' is essential.
  4. Sear the Chicken: Heat the wok over high heat until smoking. Add 1 tbsp of cooking oil. Add the marinated chicken, ensuring not to overcrowd the wok. Cook for 2–3 minutes until lightly browned and cooked through. Remove the chicken with a slotted spoon and set aside.
  5. Sauté the Aromatics: Add the remaining 2 tbsp of oil to the hot wok. Add the minced ginger and garlic. Stir-fry quickly for 30 seconds until fragrant—do not let the garlic burn.
  6. Add Harder Vegetables: Toss in the sliced brown onion and carrot matchsticks. Stir-fry for 2 minutes until the carrots start to soften slightly but retain crunch.
  7. Introduce the Cabbage: Add the sliced cabbage ribbons. Stir-fry vigorously for 3–4 minutes until the cabbage has wilted significantly but still has a bite (al dente).
  8. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick stir and pour it over the contents of the wok.
  9. Thicken and Finish: Stir continuously for about 60 seconds until the sauce bubbles and thickens into a glossy glaze coating the Chicken Cabbage Stir Fry components.
  10. Serve: Remove from heat immediately. Garnish with sliced spring onions and serve hot, ideally over steamed rice or noodles.